(and five soups that have done the job for three generations)
In Lithuania, winter survival is not about motivation speeches or extreme sports. It’s about soup. Hot, filling, serious soup.
When the days get short and the air gets sharp, soup quietly becomes the main character of daily life. It can be as a starter, and as a full, respected meal, as well. If you ask a Lithuanian how to survive winter, they may not answer directly — but a bowl of soup will appear.
This is not a trend. This is tradition and the way we eat.
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Soup is comfort and a strategy
Hot soups are everywhere in winter, and there is a reason for that. They are warm, filling, affordable, and efficient. One pot can feed a family, last for days, and make coming home feel immediately better.
Soup is also emotional. Many Lithuanians will tell you they don’t miss summer that much — but they do miss their grandmother’s soup when they’re away. That should tell you something.
In many families, soup is cooked for Sunday lunch. It’s expected. It’s the food version of “everything is fine”.
Below are five soups that my grandmother cooked, my mother still cooks, and yes — I now cook myself. Different generations, same logic. The only change I make is that mine are a bit less fatty and more protein-heavy.
1. Borsch (burokėlių sriuba)
This is not a shy soup. Borsch is bold, deep red, and impossible to ignore. Made with beetroot and beef broth, it has a slightly sweet, slightly sour taste and a very comforting richness. I also add dried boletus mushrooms, which makes it different from my mom’s version.
In Lithuania, borsch is usually served hot in winter and often with sour cream on top. It’s filling without being heavy and perfect for cold days when you need warmth and energy. Also, it stains everything — which somehow adds to its character.
2. Tomato soup
Simple, reliable, and surprisingly emotional. Our family’s tomato soup is usually smooth, warm, and gently acidic, often served with small pasta (for kids) or feta cheese.
This is my kids’ favorite soup. It doesn’t try to impress. It just works. Many people associate it with childhood lunches — and we do too. Tomato soup is proof that comfort doesn’t need complexity.
3. Pumpkin soup
This one feels modern, but it fits perfectly into Lithuanian winter logic. Pumpkin soup is thick, creamy, and naturally sweet, often balanced with spices, seeds, or some nice Spanish chorizo — which is my version of the soup. When I was growing up 30 years ago, people in this part of the world hadn’t even heard of chorizo.
So, my pumpkin soup is warm, soft, and very forgiving if you had a long week. This soup is also the kind of food that makes winter feel intentional, not accidental.
4. Mushroom soup
Mushroom soup is deeply connected to nature and seasonality. Mushrooms are foraged, dried, saved — and then turned into soup when winter arrives.
This soup has a strong, earthy flavor and is often cooked with potatoes or barley. It feels serious and grounding. Mushroom soup tastes like forests, patience, and knowing how to prepare for winter in advance. Which is, honestly, very Lithuanian.
5. Šiupininė
This is not a light soup. Šiupininė is a thick, hearty soup made with potatoes, and usually some smoked meat, and some meaty leftovers. It’s filling, dense, and absolutely designed to keep you full.
This is the soup you eat when it’s cold, dark, and you have no plans to leave the house again. One bowl is a commitment. Two bowls mean you’re done for the day.
So why does soup matter so much?
Because winter asks for warmth, routine, and care. Soup answers all three.
In Lithuania, making soup is a way of saying: slow down, eat properly, take care of yourself. It’s practical, yes — but also deeply cultural. A pot of soup on the stove means someone thought ahead.
If you’re spending winter here, try it the local way. Cook soup. Eat it slowly. Reheat it the next day. And don’t be surprised if, one day, you start calling it survival food.
Cheers,
Karolina, OLS Community Manager - Lithuanian